shake, when the potatoes will he found dry and flaky.  Mash fine with a potato masher, adding a tablespoonful of butter and a couple tablespoonfuls of milk.  Let stand a minute on the hot range to heat the milk, then beat all together with a fork until creamy.  Add more salt if necessary.  That is quite important, as potatoes require considerable salt.  Cover the potatoes with a cloth.  Never allow to stand with the lid of the stew-pan over them, as it will draw moisture.  Serve white potatoes as soon as possible after being cooked, as they are not appetizing when allowed to stand any length of time.

BAKED POTATOES

All young housewives may not know “that there is more real food value in potatoes baked ‘in their jackets’ than is found in preparing this well-known tuber in any other way.”  The secret of a good baked potato lies in having a hot oven, but not too hot.  Scrub good sized potatoes, or, for a change, they may be pared before baking, place in a hot oven, and bake about 45 minutes, when they should be a snowy, flaky mass inside the skins, palatable and wholesome.  When fully baked they should fed soft to the touch when pressed.  Take from oven, pinch one end of potato to break the skin to allow the gas to escape.  Always break open a baked potato.  Never cut with a knife.

Medium-sized potatoes, pared, cut in half lengthwise, and baked in a hot oven 25 to 40 minutes, until the outside of the potato is a light brown, make a pleasant change from boiled potatoes.  When baked the proper length of time and served at once, the inside of potato should be light and flaky.  The housewife should occasionally serve rice or macaroni and omit potatoes from the bill of fare, especially in the spring of the year.

Potatoes should always be served as soon as baked, if possible.  Potatoes may be baked in less than a half hour in a gas oven.

VARIOUS WAYS OF USING SMALL POTATOES

Early in the season when small, early potatoes are more plentiful and cheaper than large ones, the young housewife will be able to give her family a change, while practicing economy, as there are various ways of using small potatoes to advantage.

First, new potatoes, if about the size of marbles, may be scraped, boiled in salted water, and served with a thin cream dressing, sprinkled liberally with chopped parsley, or the boiled potatoes, while still hot, may be quickly browned in a pan containing a couple tablespoonfuls of hot drippings or butter.  They are much better prepared in this manner if the potatoes are put in the hot fat while still warm.  Or the small boiled potatoes may be cut in thin slices, browned in a couple tablespoonfuls of butter or drippings and two eggs beaten together stirred over the potatoes a few minutes before they are ready to serve.  The small potatoes may also be scraped and dropped in hot, deep fat and fried like fritters.